Quick Chicken Fajita Lettuce Wraps with Lime Crema

These chicken fajita lettuce wraps are a fresh and fun twist on classic fajitas. Instead of tortillas, you’ll use crisp lettuce leaves to hold a savory filling of seasoned chicken, sautéed onions and peppers and melted Monterey Jack cheese. A drizzle of homemade lime crema adds a cool, tangy finish, while crushed blue corn tortilla chips provide an irresistible crunch.

Ready in just 20 minutes, this one-pan meal is perfect for busy weeknights. It’s also a great low-carb option that doesn’t skimp on flavor. The combination of zesty fajita spices, creamy cheese and bright lime will make these lettuce wraps a new favorite.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

8 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Core, deseed and finely dice the green pepper. Zest the lime and quarter it. Trim the root end from the lettuce and separate the leaves. Gently crush the tortilla chips in their bag into small pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion, green pepper and chopped chicken. Season with salt and pepper. Cook, breaking up the chicken into pieces and stirring occasionally, until the onion is slightly softened, about 2-3 minutes.
3. Add the Fajita Spice Blend and cook, stirring, for 30 seconds. Stir in the beef stock concentrate, ½ teaspoon sugar and 1 tablespoon water (for 4 servings, use 1 teaspoon sugar and 2 tablespoons water). Cook, stirring occasionally, until the chicken is browned and warmed through, about 2-3 minutes more.
4. Meanwhile, in a small bowl, combine the sour cream, lime zest and juice from one lime wedge. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
5. Remove the pan from the heat and sprinkle the Monterey Jack cheese over the chicken mixture. Cover the pan and let it sit until the cheese melts, about 1-2 minutes.
6. Divide the lettuce leaves between plates. Fill each leaf with the cheesy chicken mixture. Drizzle with the lime crema and sprinkle with the crushed tortilla chips. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can use any large-leaf lettuce like romaine, butter lettuce or iceberg. Just make sure the leaves are sturdy enough to hold the filling.

Can I make this recipe dairy-free?

Yes, you can substitute the sour cream with a dairy-free alternative and use a dairy-free cheese or omit the cheese altogether.

How do I store leftovers?

Store the chicken filling and lettuce leaves separately in airtight containers in the refrigerator for up to 2 days. Assemble the wraps just before serving to keep the lettuce crisp.